Chicken Tinola with Ginger and Papaya
A comforting Filipino soup made with chicken, ginger, green papaya, and chili leaves (or spinach). A nut-free and healthy option.
15m prep + 40m cook4 servings
Contains fishNUTS-free
320 cal|30g protein|15g carbs|15g fat|3g fiber
Ingredients
- 1.5 lbs Chicken Pieces (bone-in)
- 1 medium Green Papaya
- 2 inch Ginger
- 1 medium Onion
- 3 cloves Garlic
- 1 tbsp Fish Sauce
- 2 cups Chili Leaves (or Spinach)
- 1 tbsp Cooking Oil
- 6 cups Water
Instructions
- 1Heat cooking oil in a large pot over medium heat.
- 2Sauté ginger, onion, and garlic until fragrant.
- 3Add the chicken pieces and cook until lightly browned.
- 4Pour in the water and bring to a boil.
- 5Reduce heat and simmer for 20 minutes.
- 6Add the green papaya and cook for 10 minutes.
- 7Stir in the fish sauce and chili leaves (or spinach) just before serving.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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